Taiwanese Braised Chicken Recipe
Taiwanese Braised Chicken is a variation of a popular Taiwanese chicken dish called Three Cup Chicken.
The Three Cup actually refers to 1 cup of sesame oil, 1 cup of soy sauce and 1 cup of rice wine. That is quite a bit of oil and salt!
This recipe uses much less sesame oil and oyster sauce to replace the soy sauce. Oyster sauce is very salty and has a thicker consistency.
You can follow the directions below of sautéing the ginger and garlic OR follow my shortcut - put every thing together, from chicken through rice wine and refrigerate and marinate overnight.
Slow Cooker or Crockpot Taiwanese Braised Chicken Recipe
- 4 pieces Chicken Breast
- ½ cup ginger, sliced
- 5 cloves Garlic, peeled
- 2 tablespoon sesame oil
- 2 tablespoon sugar
- 1/4 cup oyster sauce
- 2 tablespoon rice wine
- 2 stalks Basil (I use the leaves only)
- salt for seasoning
- 1 tablespoon cornstarch dissolved in 1 tablespoon water as thickening agent
- Lightly season chicken with some salt.
- Combine sugar, oyster sauce and rice wine. Mix well.
- Heat sesame oil in the slow cooker pot or Dutch oven over medium heat.
- Add ginger and garlic, saute till fragrant.
- Add chicken and oyster sauce mixture. Stir and mix well.
- Transfer to slow cooker base or to crockpot.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove chicken pieces from the pot.
- Place slow cooker pot over medium heat or transfer sauce to saucepan.
- Add basil leaves.
- Combine 1 tablespoon cornstarch with 1 tablespoon water and add to sauce.
- Stir till thickened.
- This Taiwanese Braised Chicken is best served with
steamed rice and vegetables.